The Napoleon Prestige 500 VX Connected 50th Anniversary Edition Gas Barbecue is for those looking for more than just a powerful grill. This limited edition brings together premium construction, recognisable design and connected technology for real control during cooking. Its unique aesthetics, marked by the heritage blue lid and 50th anniversary details, make it particularly appealing to those who want a high-end outdoor kitchen with an identity of its own.
🛠️ Materials and construction
From the very first glance, it conveys the impression of a solid, well-cared-for product that is ready for demanding use. The upgraded cast stainless steel grills elevate the cooking experience by offering a robust, durable surface designed for authoritative marking. This is complemented by a well-designed structure, double-level stainless steel sealing plates for efficient heat distribution and a multi-functional top grill that extends the work possibilities for every service. The whole is also supported on sturdy, locking castors, making it easy to move when needed without sacrificing a firm, stable base.
🔥 Functionalities and performance
Performance is where this premium gas barbecue shows its true character. Its configuration with four main burners, SIZZLE ZONE™ infrared side burner and infrared rear burner allows you to work with much more freedom than on a conventional barbecue. You can sear intensely, cook with the lid closed more evenly and take advantage of the rotisserie for larger pieces or more ambitious preparations. It is a machine designed for precision cooking, but also for fast and powerful response in everyday use.
The image of the cross-fired flame system reinforces precisely this technical approach. It’s not just about power, but about a grill designed to start with confidence and maintain a consistent user experience. Coupled with the JETFIRE™ system, this approach makes the Napoleon Prestige 500 VX Connected a serious choice for anyone who values both pure performance and the peace of mind that comes with well thought-out operation.
The Connected part also adds a particularly useful layer of control. The integrated LCD display, Wi-Fi and Bluetooth connectivity, probes and mobile phone monitoring help you to follow your cooking with more precision and less improvisation. This is especially noticeable for long recipes, large-format roasts or when you want to keep a more stable monitoring without being permanently in front of the grill.
🎨 Design, integration and compatibilities
One of the great things about this special edition is that it doesn’t just work well: it also conveys visual exclusivity from every angle. The heritage blue lid gives it a very distinct personality in the high-end gas barbecue range, while details such as the 50th anniversary side plate underline that this is not a standard version. This image fits in very well at this point because it puts the spotlight on one of the elements that most helps to justify its limited and collectable character.
Its integration in terraces, porches or outdoor kitchens is particularly interesting for those who do not want to hide the barbecue, but want to make it the centrepiece of the space. The illuminated controls, the integrated display and the presence of well thought-out functional details give the whole a very neat aesthetic without losing its practical focus. It is not just a powerful barbecue: it is a premium barbecue with a clear visual identity and a much more exclusive positioning.
It also stands out for its ability to grow with the user. The Prestige 500 VX Connected ‘s approach allows the experience to be complemented with accessories geared towards smoking, grilling or more versatile cooking formats, something very interesting for those who want a solid base from which to explore different styles of outdoor cooking without changing equipment.
🍖 Uses, cooking styles and real versatility
The Prestige 500 VX Connected – Napoleon 50th Anniversary Edition Gas Barbecue is ready for much wider use than the typical quick grill. It can easily handle direct cooking of meats, vegetables or burgers, but also grilling with the lid closed, more aggressive searing on the infrared side and rotisserie cooking thanks to the rear burner. This combination makes it particularly attractive for those who want a convenient everyday barbecue and, at the same time, a tool capable enough to tackle more technical recipes.
In the case of a Texas-style brisket, this configuration makes a lot of sense in a premium outdoor kitchen. The probes, connectivity and more precise temperature control help to better track the process, while the cooking surface and compatibility with smoke-oriented accessories allow you to get closer to more serious, deeper-flavoured results. It does not replace a dedicated smoker, but it does offer a very versatile platform for those who want to move between everyday use and more elaborate barbecue recipes.
🛡️ Safety, ease of use and practical value
Ease of use is another of its great strengths. The JETFIRE™ ignition, backlit knobs and the SafetyGlow™ system, which visually warns when the gas is on, make the daily experience more intuitive and safer. This is further supported by the Connected system, which reduces uncertainty during cooking and provides a feeling of control far superior to that of a traditional barbecue.
The image of the ACCU-PROBE™ thermometer on the blue heritage lid fits particularly well here because it sums up two of its great strengths: control and personality. On the one hand, it reinforces the idea of precise temperature monitoring; on the other, it brings back to the fore one of the most distinctive aesthetic features of this limited edition. It is a highly effective visual way of combining technology, safety in use and product exclusivity in a single detail.
All in all, this special edition offers a very high practical value for those who want to make a premium purchase in the premium segment. It stands out not only for its power or connectivity, but also for the way it combines design, build quality, ease of use and a unique presence within the Napoleon universe.
Correct everyday use
1. Before first use
- Remove packaging, labels and promotional items.
- Carry out an initial burn-in with the main burners set to maximum for 30 minutes.
- It is normal for an odour to be present during this first ignition; this is due to residues from the manufacturing process.
2. Safe ignition
- Always open the grill lid before lighting.
- Ensure all knobs are set to OFF before slowly opening the gas valve.
- Light the burners following the manufacturer’s instructions.
- If a burner does not ignite within 5 seconds, turn the knob to the off position, wait 5 minutes and try again.
- Do not light the burners with the lid closed.
3. Using the burners
- Do not use the rear burner at the same time as the main burners.
- Do not close the lid of the side burner whilst it is in use or still hot.
- Do not fry food on the side burner.
- Do not adjust the grills whilst the barbecue is hot or in use.
4. Preheating and cooking
- Preheat the grill before searing food with the main burners on high for about 10 minutes.
- For quick cooking, you can cook with the lid open.
- For more even cooking, use the lid closed when the recipe allows.
- Do not cover more than 75% of the cooking surface with solid metal, such as griddle plates or large frying pans.
5. When finished
- Turn off the gas supply at the source after use.
- Allow the barbecue to cool completely before cleaning or handling components.
- Do not move the unit whilst it is in use.
Actual cleaning and maintenance plan
After each use
- Preheat for a few minutes to loosen residue on the grills.
- Clean the stainless steel grills with a suitable brush whilst there is still controlled residual heat.
- Check that there are no visible grease build-ups.
- Clean the sensors by hand once they have cooled down: wash only the metal part with mild soap and dry them thoroughly.
- Do not put the sensors in the dishwasher.
- Do not leave the sensor sockets, cables or display unit out in the rain, and never submerge the system.
Every 3–4 uses
- For the side infrared burner, switch it to high for 5 to 10 minutes to help remove residue.
- Do not clean the ceramic tile with a wire brush.
- Do not use water or other liquids on the infrared burner.
- Check that there is no residue accumulated on the sealing plates and in the grease areas.
Every 4–5 uses
- Remove and clean the drip tray.
- Scrape the tray with a spatula or scraper.
- Replace the disposable grease tray as required, usually every 2 to 4 weeks, depending on use.
- Do not use aluminium foil, sand or unauthorised materials inside the drip tray, as these may prevent grease from draining properly.
Monthly cleaning for moderate use
- Clean the exterior of the barbecue at least once a month.
- Use only non-abrasive cleaner.
- Always clean in the direction of the grain.
- Handle components with an enamelled finish with care.
- Do not use steel wool or abrasive cleaners.
- Do not use oven cleaner.
- Do not place grills or barbecue parts in a self-cleaning oven.
- On the control panel, use only warm soapy water, as abrasive or stainless steel cleaners may remove the printed text.
Every 3 months with moderate use
- Remove the cooking grills.
- Clean the inside of the grill.
- Use a brass wire brush for loose debris on the sides and underside of the lid.
- Scrape the sealing plates and remove ash or debris.
- Brush the burners to remove accumulated dirt.
- Sweep debris into the drip tray.
In harsh environments
If the barbecue is near the sea, in a very humid area or next to a swimming pool or hot tub:
- Wash the stainless steel and chrome surfaces every 3–4 weeks.
- Do this with warm soapy water.
- Do not leave salt, barbecue sauce or caked-on dirt for long periods, as this can accelerate surface deterioration.
Care of the exterior finish and the blue heritage lid
- Treat the exterior finish as a premium surface: clean frequently, gently and without abrasives.
- Do not knock against enamelled areas.
- Do not apply cold water to hot surfaces.
- If it ever appears that “paint is flaking off” on the inside of the lid or hood, the manual itself states that this is usually not a defect in the finish, but rather hardened, carbonised grease that eventually comes away. Regular cleaning helps prevent this.
Specific maintenance of the infrared system
- Never extinguish flames with water.
- Do not allow cold water to come into contact with the hot ceramic.
- If the ceramic burner gets wet, allow it to dry completely before using it again.
- If you notice any accumulated water, remove the burner, empty out the excess and allow it to dry completely.
- Avoid hitting it with hard objects when placing grids or accessories.
- Hot air must be able to escape properly for the burner to function correctly.
Technical inspection and safety
- The barbecue must be thoroughly inspected and serviced once a year by qualified personnel.
- Carry out a leak test before first use, annually, and every time a gas component is replaced or the gas cylinder is reinstalled.
- Keep the ventilation openings free of debris.
- Do not tamper with sealed parts of the gas system.
- The air damper must be adjusted by a qualified gas fitter.
- If the JETFIRE outlet or the ignition system becomes dirty, clean the area with a soft-bristled brush.
Texas-style brisket on a Napoleon Prestige 500 VX Connected gas barbecue
Ingredients
- 1 whole beef brisket weighing 4.5–6.5 kg, preferably including the flat and point
- coarse salt
- coarse black pepper
- granulated garlic, optional
- beef stock
- apple cider vinegar or water
- butcher’s paper or aluminium foil
- smoking wood, optional, preferably oak or walnut
- mustard, optional, used only as a thin binder
Preparation
Trim off the excess hard fat, leaving a thin, even layer. Dry the piece thoroughly and apply a classic Texas-style seasoning, using salt and pepper as a base. If you want to round it off a little for the Spanish market, you can add a subtle touch of granulated garlic, but without overpowering the flavour of the meat. Leave it to rest in the fridge for a few hours or, better still, overnight so that the surface dries out and the seasoning adheres better during cooking. Napoleon’s official brisket recipe also involves pre-preparation, temperature monitoring and slow cooking at a low temperature.
Setting up the Prestige 500 VX Connected
Preheat the barbecue to
225°F / 107°C, which is the temperature Napoleon uses in its official brisket recipes. Place the meat over
indirect heat, using the burners needed to maintain a stable temperature and positioning the meat away from the main source of direct heat. Insert a probe into the thickest part of the flat and set an intermediate alert at
165°F / 74°C and a final alert at around
205°F / 96°C. On this model, you can monitor the grill temperature, probes and alerts via the LCD screen and the Napoleon Home app. If you want a smokier flavour, add a
smoker box or the
charcoal and smoker tray compatible with the Prestige 500.
Cooking
Place the brisket with the fat facing the area that best shields the meat from the main heat source in your setup. Cook at a low temperature, with the lid closed, until it reaches an internal temperature of around
165°F / 74°C. Napoleon notes that in its brisket recipes, this first stage usually takes several hours and recommends spraying or moistening periodically; for this VX Connected, you can lightly spray with apple cider vinegar or water every so often if the surface looks dry, without soaking it.
When the brisket reaches that temperature range and has a good colour on the outside, wrap it tightly in butcher’s paper or aluminium foil. Return it to the grill and continue cooking at
225 to 250°F / 107 to 121°C until it reaches around
205°F / 96°C internally. This is the benchmark Napoleon sets in his recipes for finishing the brisket and achieving a tender texture.
Resting
Once it reaches the right temperature, don’t cut it just yet. Napoleon recommends wrapping it and leaving it to rest in a warm, insulated environment for about
3 hours. This resting period makes a huge difference to the juiciness, texture and ease of carving.
Cutting and serving
Visually identify the direction of the grain and
always cut against the grain. Serve the flat in slices and, if you want to make the most of the point, you can cut it into cubes and finish it as burnt ends. Napoleon also suggests this approach in his classic smoked brisket recipe.
Approximate cooking time
As a useful guide, Napoleon classifies brisket as a slow cook, typically lasting
8 to 12 hours depending on the size, shape of the cut and temperature stability. On a gas barbecue like this one, properly adjusted and with the help of the Connected system, you can control consistency much better, but the actual cooking time is always dictated by the internal temperature, not the clock.
Specific tip for this Prestige 500 VX Connected
The greatest value of this model in a recipe like this lies in the control. Use the app and the probes so you don’t open the lid too often, let the barbecue cook indirectly and make use of the smoker attachment if you want a more authentic result. The combination of
Wi-Fi, Bluetooth, alerts, probes and temperature control works particularly well for long cooks such as a Texas brisket.
